Ingredients
Scale
- 1 package (12.8 oz) of Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 container (8 oz) whipped topping
- 1 package (3.9 oz) chocolate instant pudding mix
- 2 cups milk
Instructions
- Step 1: In a mixing bowl, combine the crushed Oreo cookies and melted butter until well mixed. Press this mixture into the bottom of a 9×13 inch baking dish to form the crust.
- Step 2: In another bowl, beat the softened cream cheese with the powdered sugar and peanut butter until smooth and creamy. Fold in half of the whipped topping gently until combined.
- Step 3: Spread the peanut butter mixture evenly over the Oreo crust in the baking dish.
- Step 4: In a separate bowl, whisk together the chocolate pudding mix and milk until it thickens. Pour this mixture over the peanut butter layer and spread it out evenly.
- Step 5: Top with the remaining whipped topping and refrigerate for at least 4 hours or overnight to allow it to set before serving. Enjoy!
Notes
- For optimal freshness, store any leftover Chocolate Peanut Butter Lasagna in an airtight container in the refrigerator for up to 5 days.
- When reheating, it's best to enjoy this dessert chilled rather than warmed, as the creamy layers are meant to be served cold for the best texture and flavor.
- Consider garnishing each serving with crushed Oreos or a drizzle of chocolate sauce for an extra touch of elegance and added crunch.
- To enhance the peanut butter flavor, try using natural peanut butter or adding a pinch of sea salt to the peanut butter mixture for a delightful contrast with the sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 350
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 9g
- Trans Fat: 0g
- Protein: 18g